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Category Archives: Sandwich

Two posts, back to back, two days in a row?! Who is this girl!? Where did she come from!

I made these burgers for dinner tonight, which were incredibly tasty. I served them alongside snapea crisps. I’m about to start holiday celebrations tomorrow, so this was a great light meal before I start pigging out.

The green avocados are calling out to Eat Your Greens – so here is my submission!

I’m the worst blogger ever. Life has kept me busy. Work has kept me busy. I would say I promise to be better, but that might just end being another lie. I don’t mean to be a liar . . . But it probably wouldn’t be the truth.

But I did participate in this month Food ‘n Flix! Are you proud of me?

This month’s movie, Chef, was hosted by Culinary Adventures by Camilla. I had been intending to watch this movie for some time, but it took Food ‘n Flix to kick me in gear.

Chef is a movie for any foodie. A chef, Carl Casper, loses his job and tries to put his stuff back together – to find his drive. And what does he do? He opens a food truck, featuring Cuban Sandwiches!

There was a ton of choices in this movie. My list includes andouille sausage sandwiches, french onion soup, noodles of some sort, try to make something relating to Twitter, breakfast . . . There were a ton of choices.

But I decided to go the sandwich route, the Cuban sandwich route, in honor of the food truck.

The sandwich was delicious. I have so much pork now though, I’ll be eating pork for a week.

And this wasn’t the greatest picture . . . but I tried. I at least tried.

21 days. In 21 days, exactly 3 weeks, I will be finished with my first day of bar exam testing. That makes me sick. And after I take the horrid test, I’ll be in limbo until November.

I’ve started secret shopping and haven’t been eating in as much. I can’t really turn down free food.

This sandwich is based heavily on this recipe. Mine is a little different, in that my tomato sauce is actually tomato paste and cherry tomatoes. And I used Asian eggplant instead of globe eggplant. It was super easy, but packed with flavors.

1. First, let’s make the cheese spread. In a dry skillet, add the garlic cloves with the skins still on, over high heat. Toast them, flipping frequently for about 15 minutes. The garlic skins will become blackened. Once done, remove from the skillet. Unwrap them. You should essentially have roasted garlic.

2.Mash the garlic in a small bowl. Mix together the ricotta and Parmesan. Set aside.

3. Preheat oven to 375. In a shallow bowl mix together the bread crumbs and Italian seasoning. Set aside.

4. Slice the eggplant into 1/2-inch thick rounds.

5. Take two more shallow bowls out. Fill the flour in one. In the other add the egg. Dredge each piece of eggplant in flour. Dip in the egg. Then coat with the breadcrumbs. Place on a baking sheet. Drizzle with olive oil. Bake for 15 minutes at 375. Then flip the eggplant and bake for another 15 minutes.

6. While the eggplant in cooking, heat a skillet. Add a glug of olive oil. Add the tomato paste and mix around. Add the cherry tomatoes. Mix around until hot.

7. Once the eggplant is done, put together your sandwiches. Place a handful of arugula leaves on the bottom bun. Cover with several slices of eggplant. Spoon hot tomato sauce on top of the eggplant. Sprinkle with Parmesan. Spread the ricotta cheese on the top bun. Put the top bun on top of your sandwich. Take a bite!

I had no idea studying for the bar exam would be such a soul sucking feat. On days when I have the review class I’m there for at least 4 hours, to come home to 4 hours of homework (at least). The weekends provide me no break. For instance, today, I woke up and did an hour and a half of work, went out for an hour with my mom, did another hour and a half of work, drove from San Francisco to Sacramento with traffic for a total of 2 1/2 hours, and then worked from 6-11. I had no idea studying would be this awful. It’s not that this information was unknown to me, but I think not knowing made it more bearable to graduate. I mean, knowing that I was graduating just to study nearly eight hours a day would have been kind of devastating.

1. Preheat oven to 350. Make a wide V-shaped cut in the center of each of the buns, cutting down 1-inch from the bottom. Remove the cut out portions and save for another use. Set aside.

2. In a large skillet cook the beef over medium heat, until no longer pink. Drain off any fat. Add the spaghetti sauce, garlic powder, and basil. Cook for minutes.

3. In a bowl combine the ricotta, Parmesan, half of the cheddar, and half of the mozzarella. Spoon the meat mixture into the buns. Top with the cheese mixture. Place on a baking sheet. Cover loosely with foil and bake in the preheated oven for 20-25 minutes.

4. Uncover. Sprinkle with the remaining cheese. Return to the oven for 3 minutes, or until the cheese has melted.

As you may know, this month I’m hosting the Food ‘n Flix movie. For October we’re watching Attack of the Killer Tomatoes. Check out the announcement post here. This movie is so bad, it’s good. I hadn’t actually seen it before. I laughed the entire movie. The jokes are so bad, the cinematography is so bad, the story line is pretty awful. But that’s the beauty in it, and I laughed and laughed.

When your BLT starts to attack, you know you have a problem.

Luckily the tomatoes I used on my BLT weren’t killers. I think I actually killed them with how I devoured this sandwich.

1. Preheat oven to 400 degrees. Place the bacon on a cookie sheet with raised edges. Bake for 20 minutes until crispy.

2. While the bacon is cooking, toast the bread. Mix together the mayonnaise and adobo sauce in a small dish.

3. Spread some of the mayonnaise on one piece of bread. Lay four pieces of bacon on the bread. Then add the lettuce, avocado, and tomato slices. Sprinkle salt and pepper on the tomatoes.

4. Spread the mayonnaise on another slice of bread and lay it face down on top of the tomatoes. On the top of this slice of bread, spread more mayonnaise. Layer the bacon, lettuce, tomato, and avocado, and more salt and pepper. Spread the mayonnaise on the last piece of bread and lay it face down on top of the tomatoes.

Sometimes my boyfriend gets these silly food ideas that end up being great. I call them “little boy food” or “little boy ideas.” These ideas usually come in the form of desserts, where he’ll go into the kitchen and make some sweet concoction that looks bizarre but tastes delicious. Tonight he actually semi-hijacked my meal and turned it into his little boy food.

I had made lentil soup for dinner and I probably let it cook a little too long. Because of that, a lot of the liquid had cooked off. And by “a lot,” I mean the majority of the liquid was gone and it was more just lentils with vegetables rather than lentil soup. Matt walked in, looked at what was cooking, and said, “Hey, we can make sloppy joes.” I kind of looked him confused, because clearly this is not sloppy joe filling, this is lentil soup! But the more I thought about it, the more I really loved the idea of making it into a sandwich. Since the consistency of the lentils definitely wasn’t soupy, it could easily go on a bun.

The sandwich was messy, much like a sloppy joe. The lentils weren’t entirely happy being between the bun as they slipped out occasionally. But for the most part, most of my lentils did stay on the sandwich.

I missed last month’s Crazy Cooking Challenge (blueberry muffins) because I just forgot to post the link. I made these delicious blueberry rum muffins, but oh well.

This month’s challenge was to make a grilled cheese sandwich. And with grilled cheese sandwiches comes a story from my youth. When I was little my mom loved grilled cheese sandwiches. And if I recall correctly, we had them quite often. But I didn’t realize they were called grilled cheese sandwiches. What I heard was girled cheese sandwiches. I would always get upset that my brother was getting a girled cheese for lunch because I thought they were part of the magical world of girl foods, or something.

In college I ate grilled cheese sandwiches a lot also, mostly because they were cheap and easy to make. A grilled cheese and tomato soup was hands down one of the best meals after a long day working for minimum wage.

This sandwich was a twist on the classic grilled cheese, having the beer batter. I probably should have cooked them a little longer to get a little crispier, but all in all, loved it!

Like I mentioned in my introduction to my journey around the world in 52 weeks, today starts my journey around the world. I’ve invited you all to join my trek across the globe with me. Every week (including this one) I am going to open it up to you guys so you can share your worldly dishes with me. They can be from anywhere!

Guinea is a country in Western Africa and was definitely an adventure for the week! Not only is it likely that I’ll never get to go anywhere in Africa, I also used yucca for the first time ever which was quite an experience.

Coupé coupé is a dish prevalent throughout Africa, being their version of what we know as barbecue. Originally when I had planned my 52 week journey I had planned to go to French Guinea. Apparently French Guinea doesn’t actually exist anymore, but just because the country borders have changed, the influence that the French have on this region must still be in existence. The name of the this sandwich, coupé coupé comes from the French word “couper,” meaning to cut or to slice. Traditionally the meat is grilled over hickory wood chips and has a smokey flavor.

Unfortunately, my grill was not yet set up. So rather than fly past this region in West Africa straight to Jamaica (my next week’s adventure,) I decided to make it work and find a way to recreate a barbecue in my oven. While I’m sure the flavor would be more extreme had I grilled the meat over the wood chips, it was still a tasty sandwich. Also, it would have been better if I hadn’t bought already sliced beef, but had grilled a big chunk. Oh well though.

Additionally, I made yucca fries! I have never used yucca before. I have seen it in the grocery store and have been intimidated by the root. I had no idea how you would prepare it or what it would taste like. The yucca fries however were delicious and actually, I would consider never having french fries again and just replace them completely with these fries. They were crispy on the outside, soft on the inside, and they gave me a reason to pull my deep fryer out from the depths of my kitchen supplies.

1. In a small bowl combine the garlic powder, bouillon, cayenne, salt, and pepper. Rub half of it into the steak.

2. In your broiler brown the steak on both sides.

3. In a roasting dish place 1/4 cup water and the steak. Lower the oven to 350 and cook for a half hour. Remove from the oven, add another 1/4 cup of water, and lower the heat to 250. Bake for 15 minutes.

4. Remove from the oven and check if it’s cooked or not. If not, continue this process checking roughly every 20 minutes. Once done, slice the steak.

5. In a skillet with a little bit of oil, cook the onions and pepper. Slice the baguette down the middle and then in half. Put it in the oven for about 10 minutes.

6. To make the sandwich spread some mayonnaise on one side of the bread. Place the onions, pepper, and steak on the bread to make the sandwich.

2. Boil a pot of water. Once boiling, add the yucca pieces and boil for 10 minutes or until soft.

3. Either in a deep fryer or deep skillet, get your oil sizzling hot and fry the yucca fries in batches for about 5 minutes a batch.

4. Set on a plate covered with a paper towel. Put some salt on the fries.

* serves 2

NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

– You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must at least mention what cuisine the dish is.
– Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post